Served at the 2015 Chocolate Wine Trail


1 pkg. regular Oreo cookies (not double stuffed)

6 Tablespoons butter, melted


8 oz. cream cheese, softened

1/4 cup granulated sugar

2 Tablespoons cold milk

1 – 12 ounce tub Cool Whip, divided

2 – 3.9 ounce packages Chocolate Instant Pudding

3 1/4 cups cold milk

1 and 1/2 cups mini chocolate chips

2 bars White Chocolate, shaved

Crush the Oreo cookies by using a food processor or rolling pin until they are fine crumbs.  Stir in butter until distributed.  Press the mixture into the bottom of a 9×13 pan.

Mix the cream cheese with a mixer until fluffy.  Add in 2 tbsp of milk and sugar and mix well.  Stir in 1 and 1/4 cups cool whip.  Spread over crust.  Combine chocolate pudding and 3 1/4 cups cold milk and whisk until pudding starts to thicken.  Spread this mixture over the cream cheese layer.  Allow to rest for 5 minutes so pudding firms up.  Spread the remaining cool whip over the top.  Sprinkle mini chocolate chips and shaved white chocolate over top.  Refrigerate 4 hours before serving.

Pair with Bias Sparkling Strawberry Punch

Chocolate Lasagna

Chocolate Lasagna, Bias Winery

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